Nitrate & Nitrite Free Rosemary-Apple Mini Lettuce Wraps
These little wraps are a genuinely exciting weeknight option — crisp butter lettuce cups loaded with savory ground turkey, sweet diced apple, and the kind of herby, aromatic filling that makes people reach for seconds before the first round is even finished. Coconut aminos stand in for soy sauce here, delivering that deep umami hit without any of the additives that make conventional condiments a concern for people watching their intake of preservatives and curing agents. Ground turkey is a naturally clean protein, and every other ingredient in this filling — shallots, garlic, fresh rosemary, ginger, turmeric, apple cider vinegar — is whole and unprocessed, so there's nothing hidden to worry about. The Honeycrisp or Fuji apple is a brilliant move, adding a juicy sweetness that balances the savory spices and keeps the filling from feeling heavy. Everything comes together in a single skillet in well under 30 minutes, which means this is as practical as it is impressive. Finish with fresh scallions and parsley if you have them — they add a pop of color and brightness that makes the whole platter look like something from a restaurant menu.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the wraps
- 1 head butter lettuce, leaves separated and trimmed into cups
For the filling
- 1 tbsp coconut oil
- 2 shallots, finely diced
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1 medium apple (such as honeycrisp or fuji), peeled and finely diced
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ½ tsp salt
For serving
- 2 scallions, thinly sliced (optional)
- 1–2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Separate the butter lettuce into individual leaves and trim the base of each to form a cup shape. Arrange 12 of the best-formed cups on a serving platter and set aside.
- 2
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the shallots and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!